Beef and Stout Stew

Beef and Stout Stew

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Served on a bed of creamy mashed potatoes, this is one of those mouth-watering stew recipes that is sure to tantalise the taste buds.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time105 minutes


  • 2 tbsp Plain flour, seasoned
  • 15 ml Olive oil
  • 700 g Chuck steak, cubed
  • 3 Sticks celery, cubed
  • 1 Onion, sliced
  • 2 Carrots, cubed
  • 300 g Mushrooms, sliced
  • 2 tbsp Tomato paste
  • 1 cup Milk stout
  • 1¼ cup Beef stock
  • 1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce
  • 2 Bay-leaves
  • 2 tbsp Parsley, finely chopped


  • Put seasoned flour into a bag with the steak.
  • Shake to coat.
  • In a pan heat some oil.
  • Cook steak until just brown.
  • In a pot heat oil and cook celery, onion, carrots and mushrooms for 5 minutes.
  • Add tomato paste and stir.
  • Add milk stout, then beef stock, KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce and bay-leaves.
  • Bring to the boil, add beef.
  • Cover and simmer for 1 hour.
  • Remove lid and simmer for another 30 minutes or until tender.
  • Remove bay-leaves, stir in parsley.
  • Serve on mashed potatoes (mashed with garlic, butter and warm milk).